Room for Cake: Teddie's Apple Cake

January
seems to be a time of austerity measures, be it for the pocket book or
for your dinnertime. Don't fret that I'm suggesting you ruin all your
good progress with dessert. Because there's nothing wrong with dessert,
especially when we're talking about this buff, bronzed little number. I
don't want to plead with you, but this is a nice little recipe to have
handy in your back pocket for when there's last minute company or your
evening tea seems a bit lonely.

The
recipe contains whole wheat flour and is packed to the gills with crisp
local apples. Cardamom, cinnamon and freshly grated nutmeg add their
lilt while walnuts add a lovely bite. Demerara sugar is sprinkled over
the whole thing before it hits the oven for a little sparkle and crunch.
This is good, good cake here.

I
made this cake for company and it got rave reviews all 'round. Simple
and rustic looking, it's not very fancy or too sweet. But if you wanted
to guild the lily with a little french vanilla ice cream or a sloppy
dollop of whipped cream, I'd suggest that you go right ahead.

In a bowl, whisk together the flours, cinnamon, cardamom, nutmeg, salt and baking soda together. Set aside.

Beat
together the oil and brown sugar until well mixed. Add in the eggs and
vanilla and continue beating until the mix is creamy. Dump in the flour
mixture and slowly mix until just combined. Fold in the apples and the
walnuts.

Spoon batter into the prepared cake pan and
then sprinkle with demerara sugar and bake for 45 minutes or until a
cake tester comes out clean. Cool on a wire rack before turning cake out
of pan.

This sounds like the perfect guilt-free, wholesome cake my husband wishes I made more often instead of the uber-sweet, decadent desserts I tend to gravitate towards. I think I'll make it with buckwheat flour, to cure what's been ailing me lately. Thanks!